How to make
Wash the peppers and clean them from seeds. Salt them lightly inside. Heat the oil and fry the chopped onion, celery and carrots.
When softened, add the rice and fry it. Use the exterior of the tomatoes as lids for the peppers. Cut the soft inner part and add it to the rice and vegetables with 1 cup hot water.
Stir until the rice swells and season with spices and chopped dill. Next, fill the peppers with the mixture and close them off with a tomato slice.
Arrange them in a greased tray, add more water - about one and a half finger widths deep, and put them to bake until ready.
